Assisting You on Your Path to Ascension!

Afghan Eggplant Recipe

Here is one of Grandma’s favorite very delicious dishes from Afghanistan!

Frying pan, olive oil for sautéing (We use the green/gold Middle Eastern Olive Oil with sediment on the bottom)

1 large eggplant

1 large tomato

1 large sweet green pepper

4 oz thick Greek yoghurt

1 clove garlic minced

Dash of cayenne pepper

Heat olive oil in pan to a medium heat.

Peel and slice eggplant as thin as possible and sauté.

Thinly slice onion, tomato and pepper. Add to eggplant.

In a small bowl, mix the yoghurt with garlic and cayenne and set aside. DO NOT refrigerate.

Place cooked eggplant and veggies on a platter, pour yoghurt sauce over it and serve. Eat with pita bread, a grain such as rice or as a side dish with meat, fish or fowl.

Click here to download a copy of the Afghan Eggplant recipe